REVIEW ON UNDERSTANDING OF EGG YOLK AS FUNCTIONAL INGREDIENTS
نویسندگان
چکیده
The various bakery products like cake, cookies, and bread includes egg as an ingredient, which plays significant role in the product development. yolk is dense yellow part of considered nutritionally more beneficial when compared to other portion (egg whites). a rich source essential fat-soluble vitamins (A, D, E, K) few water-soluble (B6, B12). It also calcium, magnesium, iron, selenium. This review discusses about functional characterization interfacial properties, gelation, phase separation behavior its constituents (plasma granules). reviews briefly discuss constituent xanthophylls, color stability, fatty composition with using newer analysis techniques. Besides, applications different industries bakery, snacks, meat industry production nanogels have been documented.
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ژورنال
عنوان ژورنال: The Journal of Microbiology, Biotechnology and Food Sciences
سال: 2022
ISSN: ['1338-5178']
DOI: https://doi.org/10.55251/jmbfs.4627